Roast Shrimp with Orange and Rosemary

Ingredients

3 TB extra-virgin olive oil

1 teaspoon minced fresh rosemary leaves or

1/2 teaspoon dried rosemary

1 1/2 to 2 lbs shrimp, (20-30 pound range)

peeled, rinsed, and dried

1/2 cup freshly squeezed orange juice

Zest of 1 orange, finely minced

Salt and pepper to taste

Instructions

Preheat oven to 450 F. When it is hot, warm 2 TB of the olive oil in a 9 by 13 inch baking pan, then add rosemary; return to the oven until rosemary begins to sizzle.

Add the shrimp, then sprinkle w/ the orange juice and zest, the salt and pepper, and remaining olive oil. Roast until shrimp turns pink, about 10 minutes.

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